Moroccan Preserved LemonsDo you have an abundance of lemons at the moment? This recipe give you a wonderful condiment and flavour boost to many dishes, especially African dishes. I love to add my preserved lemons to rissoles along with cumin and other spices.
Preserved lemon is a traditional North African condiment where its sour and salty flavour adds a distinct flavour to classic tagines, roast chickens and other meals.
- 2 1/2 pounds lemons (preferably Meyer lemons)
- 1/4 cup unrefined sea salt
- Trim the ends off lemons, taking care not to cut into the flesh, then slice the lemons as if to quarter them - keeping the base of the lemon intact.
- Sprinkle the interior of the lemons with unrefined sea salt then layer in your mason jar, crock or fermentation device. Sprinkle with unrefined sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice which should combine with the salt to create a brine conducive to the proliferation of beneficial bacteria.
- Continue mashing, salting and mashing until your lemons fill the jar and rest below the level of the brine.
- Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years.